Phytase for food application

By R. Greiner, U. Konietzny. 2006

439 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/34091be3a43381cfb0832d07d5848713dfc47b01

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Citations in the corpus

• Plant food anti-nutritional factors and their reduction strategies: an overview (2020, methodology): “A previous research carried out by Greiner and Konietzny (2006) showed that soaking reduced phytate content significantly at 45 °C and 65 °C. Soaking of grains and beans was found much effective to enhance the minerals concentration and protein availability, accompanied by reductions in phytic acid…”
• Developments in biochemical aspects and biotechnological applications of microbial phytases (2011, background): “combating phosphorus pollution and in plant growth promotion (Idriss et al., 2002; Vohra and Satyanarayana, 2003; Vats and Banerjee, 2004; Greiner and Konietzny, 2006; Rao et al., 2009).”
• Dietary roles of phytate and phytase in human nutrition: A review (2010, background): “In general, the microbial phytase-encoding gene is mainly derived from Aspergillus niger, Bacillus subtilis, Aspergillus fumigatus, Escherichia coli, and Schwanniomyces occidentalis (Greiner & Konietzny, 2006).”
• Biofortification strategies to increase grain zinc and iron concentrations in wheat (2014, background): “Wheat phytases may therefore be a good alternative for application in food processing, where microbial phytases are used, because of their higher acceptance among consumers and their assumed lower allergenic potential (Greiner and Konietzny, 2006).”
• Review: Supplementation of phytase and carbohydrases to diets for poultry (2011, background): “Phytases are normally inhibited by their product (inorganic P; Greiner et al. 1993; Hu et al. 1996; Greiner 2002; Lopez et al. 2000), and like other enzymes, they have pH and temperature ranges at which they function optimally (Greiner and Konietzny 2006).”
• Application of microbial phytase in fish feed (2007, unknown): “a Source: [31].”